Spicy Creamed Corn
Lucinda adds a secret ingredient -- Monterey Jack cheese -- to this spicy creamed corn dish to make it irresistible.
Creamed Corn with Jalapenos
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Spicy Creamed Corn
Lucinda adds a secret ingredient -- Monterey Jack cheese -- to this spicy...
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Mad Hungry, February 2011
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Ingredients
- 2 tablespoons butter
- 1 shallot, minced
- 1 jalapeno, minced (discard seeds for less heat)
- 2 10-ounce bags corn kernels
- 1/2 cup heavy cream
- 1/3 cup water
- 2 ounces Monterey Jack cheese, grated
- 1/2 teaspoon salt
Directions
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Melt butter in a heated large straight-sided skillet over medium heat. Add shallot and jalapeno. Saute for 2 minutes.
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Puree 1/2 bag of corn in food processor or blender. Add pureed corn and remaining frozen corn to pan. Add cream, water, and cheese. Stir and cook until cheese is melted, about 2 to 3 minutes. Season with salt and serve warm.
This is a favorite at my house and goes with everything. I make it at least once a week, and use half of the seeds from a jalapeno..
This recipe is AMAZING! Perfect for everything from summer cook outs to winter night meals! It is so good, appeals to everyone, and packs a punch with the heat! Happy eating!